![craig](https://static.cordonbleu.edu/Files/MediaFile/88593.png)
After taking a break from work my first big decision was to invest some time and effort in a passion of mine – so I signed up to earn my Diplôme de Cuisine from Le Cordon Bleu. That kept me very occupied and engaged for nine months. I will tell you that retired military folks fit very well in a professional kitchen. There is leadership needed, teamwork is critical, there are techniques and procedures, communication is standardized, organization (ie. mise en place) and discipline (especially with very sharp and/or very hot objects) are tenets of success – I could go on and on. My first two weeks on the Basic Course reminded me of basic training!